Red Snapper with Kale Potato Gratin and Beet Chutney

Saturday 20 October

Today we got a Long Island Cheese Pumpkin from the nice people at Fair Ridge Market.   No, it doesn't taste like cheese, it just looks like a nice wheel of gouda.  They said it was perfect for pies, but we also need it for Dora entertainment.  Pies would be good too, eventually.

Also, Luken's at Findlay Market had some cute, bright-eyed red snapper for $5 a pound.  So we went to our favorite Anthony Bourdain method for roasting a whole fish (ours was just over a pound).  We stuffed the cavity with fresh fennel stalks, rosemary, and thyme.  Bourdain just said it should be roasted in a very hot oven, so we did it at 475º for 25 minutes (though on mature consideration, it should have been 500º at 20 minutes, or until 160º on the instant-read thermometer).  And when it came out, we basted it with our own fresh-made basil oil and sprinkled with cloche-covered basil from the garden.

We still had a couple of beets we'd roasted last Saturday, so we made

Chez Panisse Beet Chutney

4 medium red beets, roasted and peeled, diced

1 Tbsp finely chopped fresh ginger root

2 tsps. finely chopped serrano peppers (we used our escabeche)

1 Tbsp olive oil

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. chopped cilantro

1 1/2 tsp. red wine vinegar

1 tsp. lime juice

1/4 tsp. cayenne

And the recipe is, combine everything, taste, adjust seasoning.  Yum.

Since we had some leftover kale potato gratin, we heated it up and had that as well.